Warm Kale, White Bean, and Anchovy Salad

It’s weird what foods you miss being away from home. I knew that I’d miss peanut butter and good quality dark chocolate, both difficult to find around here (or expensive once you do find them). But I’d never guessed that I’d start craving kale. It was nowhere to be found in Buenos Aires, and I’ve been really hoping to make a raw kale salad. When I came across some at an organic store here in Montevideo, I was really excited – I know, I know, this is kale we’re talking about, but there’s nothing like satisfying a craving! Sadly, it was too tough to eat raw. So instead I decided to cook it minimally with some white beans and a whole lot of garlic and anchovies. With the addition of almonds, raisins, parmesan, and pickled roasted peppers, this warm salad more than satisfied my craving for chewy, hearty kale. The anchovy flavor is reminiscent of a good Caesar salad, but the kale and white beans make this a lot healthier.

Warm Kale, White Bean, and Anchovy Salad
Yield: 4 – 6 servings

Ingredients:

• 1/4 cup olive oil
• 4 anchovy fillets, roughly chopped
• 4 – 6 cloves garlic, roughly chopped
• 1/4 tsp red pepper flakes
• 1 1/2 cups cooked white beans (or 1 (15-ounce) can, drained and rinsed)
• 1 large bunch kale, torn into pieces
• 1 Tbsp red wine vinegar or lemon juice
• salt and pepper, to taste
• 1/2 cup almonds
• 1/2 cup raisins
• 2 ounces parmesan cheese, grated
• 1/2 cup pickled roasted peppers*

*Or substitute with regular roasted peppers.

Method:

1. Using a food processor, blender, or immersion blender, combine 1/4 cup olive oil, 4 anchovy fillets, roughly chopped, 4 – 6 cloves garlic, roughly chopped, and 1/4 tsp red pepper flakes, and puree until smooth. Alternatively, finely mince the anchovy fillets and garlic, and whisk together with the olive oil and pepper flakes.
2. In a large sautee pan over medium heat, add half (about 2 Tbsp) of the mixture, and sautee until very fragrant, about 1 minute.
3. Turn the heat to high, and add 1 1/2 cups cooked white beans (or 1 (15-ounce) can, drained and rinsed). Cook until the beans are very soft with some crisp edges, about 5 – 10 minutes.
4. Stir in 1 large bunch kale, torn into pieces, and cook until the kale has wilted, about 5 minutes.
5. Meanwhile, add 1 Tbsp red wine vinegar or lemon juice and salt and pepper, to taste to the remaining anchovy-garlic mixture, and whisk together.
6. Remove the hot beans and kale from heat, and add the dressing, stirring thoroughly to combine.
7. Serve topped with 1/2 cup almonds, 1/2 cup raisins, 2 ounces parmesan cheese, grated, and 1/2 cup pickled roasted peppers. Add extra vinegar or lemon juice, salt, and pepper, if needed.